What Sparkling Wine To Pair With Teriyaki Chicken?

4th April 2022

Teriaki Chicken and Prosecco

Teriyaki is of Japanese origins, it’s a cooking technique that originated in Japanese cuisine

Why Call It Teriyaki?

Teriyaki is derived from the noun teri (照り), which refers to the shine/glaze which appears after on the meats it gets spread on.

When Was It First Made?

It’s believed by food historians that teriyaki was first made in the 1700s by Japanese chefs.

The Prosecco

Montelvini has been around for 135 years, owned by the Serena family, the current owner, Armando Serena has been President of Montelvini since 1968, located in a small region in Montello in Italy, the Serena family has dedicated themselves to producing wine with skill and passion.

Montelvini – Serenitatis Asolo Prosecco Superiore Extra Brut Millesimato 2020

Aroma 👃 “Lovely array of flowers, floral and blossom aromas, chalky, yellow and white floral, with green and yellow fruits on the aroma.”

Flavour 👅 “Yellow blossom, chalky notes sprinkled on top, with pears and green apples on the palate.”

This Prosecco Won a Gold Medal in the Spring Fling Category at the Glass of Bubbly Awards 2021

Pairing Notes

Pairing Notes – “The Prosecco comes in delicately and adds to the sweetness from the sugar and honey in the Teriyaki sauce, in turn, the chicken flavours are edged down, but still delivering their savoury flavours, the Prosecco adds the lightest touch of floral notes.”

How To Cook Teriyaki Chicken


  • Chicken Breasts
  • 1 tsp Sesame Oil
  • 60ml Soy Sauce
  • 30ml Rice Vinegar
  • 2 tsp Grated Fresh Ginger
  • 2 tbsp Honey
  • 2tbsp Brown Sugar
  • Serve with Sushi Rice


  1. Mix the rice vinegar, soy sauce, sugar, ginger, honey and sesame oil in a dish then add the chicken pieces and leave for 15 minutes.
  2. Heat some oil in a large, shallow frying pan and using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and sauté until cooked on the outside.
  3. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, cover and cook for about 5 minutes.
  4. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
  5. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with sushi rice.

Information Credit: Wikipedia

Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.